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Coffee pulp (CP), a by-product of coffee processing industry, was valorized as a functional food ingredient by exploring effects of different extractions on its phytochemicals and formulation of a novel beverage with probiotic kefir micro-organisms. Wet coffee pulp was vacuum dried, pre-treated using steam (SCP) and viscozyme (VCP) followed by aqueous extraction of its phytochemicals. Subsequently, probiotic CP beverage (PB) was formulated from SCP adding kefir cultures and evaluated for physicochemical characteristics, sensory properties and shelf life. Proximate constitution of CP revealed considerable amounts of proteins (8.74 ± 1.6%), crude fiber (9.84 ± 1.8%), calcium (97.8 ± 5.2 mg/100 g) and potassium (410 ± 13.1 mg/100 g). Extraction of bio-actives using pre-treatments resulted with maximum recovery of total polyphenols (TP) and total flavonoids (TF) in SCP (14.5 ± 1.2 mg CGAE/g CP and 6.6 ± 1.2 mg CE/g CP) followed by chlorogenic acid (2.7 ± 0.5 mg/g), caffeine (2.9 ± 0.3 mg/g) and anthocyanins (0.44 ± 0.04 mg/g) corresponding to substantial antioxidant activity as compared to VCP. SCP resulted significant α- amylase (IC50 = 13.2 ± 2.2 mg/ml) and α- glucosidase (IC50 = 18.5 ± 2.1 mg/ml) inhibition demonstrating anti-diabetic potential. PB resulted with improved physicochemical properties and nutrients with a calorific value of 42.58 ± 15 kcal. Organoleptics recorded higher acceptance of PB and its shelf life studies of depicted survival of the organisms up to 30 days. Thus PB developed from CP with supplementation of kefir can serve as a novel healthy value added product providing sustainability to the coffee industry.

The application of nanotechnology is one of the emerging and immensely vital areas in the food science research and development. Recent innovations in the global food and beverage industries related to nanotechnology are in bloom and being successfully applied on a commercial scale in the food processing and food packaging sectors. The microbial nanotechnology can be applied to increase food safety and quality including nanopackaging material to improve product storage stability. Nanomaterial with antimicrobial properties can be used to overcome food spoilage due to food-borne pathogens such as Salmonella, Escherichia coli, and Listeria monocytogenes. This chapter focuses on the future trends in nanotechnology through microbial applications so as to enhance food safety and quality. It also throws light on latent use of nanoparticles for their use in the food industry to provide decontamination food to the consumers with respect to suitability and functional properties.

Extremophile and extremozyme capabilities to uphold catalytic actions under extreme situations open up a varied array of biotechnological applications. Extremophiles are a rich supply of biocatalysts used for innumerable purposes. Bioactive molecules and enzymes isolated from organisms inhabiting risky environments being used in biological innovation pipelines and pharmaceutical have positive claims. The species biodiversity has favourable reservoir of the unexploited amalgams with biotechnological significance. Prospective solicitations of extremozymes, chiefly as catalysis of multistep progressions, quorum sensing, bioremediation, biofuel, biodiversity and prospecting, biomining, and genetic technology are explored. To boost the biotechnological uses of extremozymes, research and development efforts are needed to address hurdles such as extremophile culture, gene expression in host cells, and extremozyme bioprocessing. Extremophiles can be a resource for innovative biotechnological comprising industrial biotechnology, agriculture, medical, food, and environmental biotechnology.

This article intends to summarize all the up-to-date information on coffee leaves, rendering it to be used as a potential agri-food resource in the growing functional foods and pharma industries. Coffee leaves have been processed for herbal tea and ethno-medicine since centuries in the parts of the world where coffee is grown traditionally. Currently, interest in the valorisation of coffee leaves for its application in the food industry is proliferating and the research related to it is scanty and, therefore, worthwhile to congregate. The current review compromises the botanical description, chemical composition, bio-actives and ethnomedicinal properties of coffee leaves. It encompasses the existing pharmacological studies on coffee leaves including the anti-oxidant, anti-inflammatory and anti-obesity activities to pave path for future research. Furthermore, applications and patents associated with coffee leaves in different fields such as therapeutic agents, beverages, packaging material, tobacco substitute etc. have been summarized. The investigation reveals that, despite of many patents on coffee leaves only few products could reach the worldwide market; also in spite of coffee leaves having a rich ethno-medicinal use the study on its pharmacological activities are scarce which creates a huge scope to carry out in-vitro and in-vivo research on its various bio-activities. Future insights reflecting the supplementary research regarding the sensory attributes, changes in phytochemical composition, flavour development and product formulations which is vital are also discussed. In conclusion, this review addresses the breach and specifies the requirements to convert the existing knowledge into commercialized food products with functional properties. Thus, coffee leaves being a copious resource of bio-actives serve as a potential agri-food resource and a promising future in the emerging functional food and nutraceutical industry.

Specialty coffee can be developed by the application of explicit microorganisms or starters to obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee was carried out spontaneously, the other set was inoculated with Pichia kudriavzevii (Y) starter culture (isolated, identified and mass cultured). The effect of microbial fermentation, metagenomics, production of functional metabolites, volatiles and their sensorial aspects were studied. The bioprocess illustrated cohesive interface of coffee nutrients and microbial communities like Mycobacterium, Acinetobacter, Gordonia, etc., in NF, Lactobacillus and Leuconostoc were prevailing in Y. The Pichia and Rhodotorula dominated in both the groups. The bioactivity of bacteria and fungi induced complex changes in physicochemical features like pH (4.2-5.2), Brix° (9.5-3.0), and metabolic transition in sugar (3.0-0.7%), alcohol (1.4-2.7%), organic acids modulating flavour precursors and organoleptics in the final brew. In the roasted bean, Y exhibited higher sugar (42%), protein (25%), polyphenol (3.5%), CGA (2.5%), caffeine (17.2%), and trigonelline (2.8%) than NF. The volatile profile exhibited increased flavour molecules like furans, ketones, and pyrazines in Y, besides lactone complexes. The organoleptics in Y were highlighted with honey, malt and berry notes. P. kudriavzevii coffee fermentation could be beneficial in specialty coffee production and enhancement of distinct characteristic flavours.

Nanoencapsulation by spray drying was performed to protect and preserve antioxidant rich dietary polyphenols from green coffee beans. Nano-encapsulation of green coffee was done using maltodextrin ...

The polyphenol acetates derived from green tea (Camellia sinensis. L) catechins, effectively increases the bioaccessibility as evaluated by simulated invitro enzymatic digestion method. The acetylated polyphenols showed significantly higher bioaccessibility (60.13 ± 0.3%) with respect to their precursors (31.80 ± 0.7%). The antibacterial activity of major catechins and their acetates on food-borne pathogens indicated the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) respectively for gram-positive bacteria (GPB)– Bacillus subtilis (EGCG, 130 μg/mL and 150 μg/mL; EGCG octaacetate 100 μg/mL and 120 μg/mL), Staphylococcus aureus (EGCG, 200 μg/mL and 250 μg/mL; EGCG octaacetate 150 μg/mL and 200 μg/mL) and the gram-negative bacteria (GNB)- Escherichia coli (EGCG, 580 μg/mL and 700 μg/mL; EGCG octaacetate 250 μg/mL and 300 μg/mL) and Yersinia enterocolitica (EGCG, 620 μg/mL and 740 μg/mL; EGCG octaacetate 280 μg/mL and 330 μg/mL). The prepared EGCG octaacetate had higher inhibitory effect against both GNB and GPB, than EGCG, which showed moderate activity on GPB and less effect on GNB. This is attributed to its lipophilic nature, a distinctive property, as evaluated by lipophilicity test. It is further substantiated with membrane permeability assay using fluorescent microscopy and the morphological alterations on E. coli cells by scanning electron microscopy (SEM) studies.

Green coffee is a prime source of antioxidants to functional food and nutraceuticals. Arabica and Robusta varieties were screened and decaffeinated using ethyl lactate and extracted with a polar solvent to obtain chlorogenic acid (CGA) enriched green coffee extract (GCE). The physicochemical qualities (moisture, pH, particle size, and color) and bioactive compounds (total phenolics, chlorogenic acid, and caffeine) of GCE were assessed. The GCE had 12.78 ± 2.1 mg GAE g

Specialty coffee has gained immense popularity for its unique flavor and improved quality. There are large varieties of coffee trending every day due to the widened demand. Still, specialty coffee holds its place for its distinct processing inside the animal digestive system. Specialty coffees are also considered the most expensive due to coffee varieties with novelty in processing which leads to limited availability and less productivity. The digested coffee's uniqueness and rarity led to higher consumer demand, which paved the way for animal abuse in captivity and the production of fake authenticity to tackle the increased market requirement. In the context of coffee processing through conventional methods, the application of enzymes and microbes has brought about an improvement in coffee fermentation. Much research has been focused on the isolation of microbial cultures from the animal excreta and gastrointestinal tract. This review emphasizes the types of specialty coffee, its uniqueness compared to the traditional varieties, the bio-processing method of specialty coffee inside the animal gut and its taste profile.

An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA). Another pivotal component of the green beans is caffeic acid. A compilation of the different research studies and reviews pertaining to the diverse biomolecules present in the green coffee, their structure and the different sources of CGA is presented. The traditional and modern methods of the extraction of CGA are also studied. Green coffee upon roasting develops its aromatic characteristics but the flavor development comes with a reciprocation of reduced chlorogenic acid content. Thus, the effect of processing is also addressed. There are numerous studies conducted to show the health benefits associated with the consumption of green coffee out of which, anti-diabetic and anti-obesity effects are particularly concentrated in this article.

Coffee fermentation is pivotal in post-harvest process to attain quality brew. Exploration of improved coffee profile was carried out by solid state fermentation with Yeast, Saccharomyces cerevisiae as starter (Y) on Robusta coffee (CXR variety). The microbial ecology, metabolism, volatomics and organoleptics of Y along with natural fermentation (NF) were evaluated. The proximate composition of mucilage was recorded to have 43.3 Kcal/ 100g. Fermentation was accelerated by Y populace (13 cfu log/g). The fermentation with Y was 52 h and NF 60h. The green beans displayed 12% moisture, uniform color, size and shape. Changes in alkaloids and chlorogenic acid content were insignificant. The GC-MS accorded additional 10 compounds in Y green coffee (GC), contributing 50.62% of total volatiles compared to NF. The aldehydes (30.1%), alcohols (13.8%), fatty acids (10.7%), and carboxylic acids (10%) are the major volatiles in Y fermented GC followed by Pyrazines and Furans in both the groups. The principal component analysis (PCA) of Y and NF volatilomics denoted 62.10% variance between GC and 99.38% in Roasted coffee (RC). The sensory contours 8 for Y, 6.5 in NF (scale of 0–10). Y can be a determining factor for flavour modulation and quality.

The influence of light on the development of asexual spores is an example to elucidate the effect of environmental factors on fungi. Well-studied fungus Aspergillus nidulans produces more conidia under the light condition than under the dark condition, whereas RIB 40, a standard strain of A. oryzae , produces more conidia under the dark condition. In this study, we found that an A. oryzae strain (RIB 1187) responded positively to incubation under light and resulted in better conidia count as compared to that in the dark. We studied the gene expression of RIB 1187 and found that four homologous genes of A. nidulans (up-regulated genes by light) were also up-regulated in RIB 1187 under the light condition

Integrated approach of green technologies like enzymatic hydrolysis, steam, microwave and ultrasound assisted methods for extraction of nutraceuticals from green coffee beans (GCB) were explored. The steam assisted extraction (SA) increased the yield of phenolics (158.03 ± 1.06 mg CGAE/g) and flavonoids (271.49 ± 1.33 mg QE/g) compared to other extractions. The combined effect of enzyme assisted extraction (EA) and SA, surged the total polyphenols (201 ± 2.15 mg CGAE/g), flavonoids (328.6 ± 1.03 mg QE/g), phenolic profile, alkaloids (by UPLC) and antioxidant capacity significantly (ABTS+: 46.14 ± 2.30 and FRAP: 52.04 ± 1.56 mg TE/g). The in vitro bio-accessibility studies indicated chlorogenic acid (CGA) was highly bioavailable in gastric (85 ± 2%) as well as intestinal phase (74 ± 3 %), followed by trans-cinnamic acid (83 % and 46%), quercetin (76 and 47%) and p-coumaric acid (77 and 42%). The Principal component analysis depicted substantial correlation of steam and ultrasound assisted extraction methods, bio-actives and antioxidant capacities. This is the first report on EA and SA reflecting enriched nutraceuticals from GCB, antioxidants and bio-accessibility of phenolics in gastrointestinal tract. Thus the bio-functionality of GCB as adjuvant or supplementation in health per se finds avenue in food and pharmacological industries.

Cow milk in infant and human nutrition is very significant. However, contamination of milk with aflatoxins is considered as a potential risk for human health. Aflatoxin is one of the major etiological factors in the development of hepatocellular carcinoma and is also found in the milk of lactating animals which could have consumed it through contaminated feedstuffs. Thus, exploration to isolate and identify the pathogenic microbe present in the rumen liquor were carried out. The screened fungal organism was identified as Aspergillus flavus by phenotypic (morphology and extrolite profiles) and molecular (β-tubulin gene sequences) characters. Fungal toxin was extracted using immuno-affinity column (IAC) and quantified by High Performance Liquid Chromatography (HPLC). The organism had potential to grow under aerobic and anaerobic conditions and also produce aflatoxin B1. The aflatoxin B1 production under aerobic condition was 0.902 ± 0.08 μg/ml culture broth and anaerobic condition was 0.925 ± 0.2 μg/ml culture broth. Aflatoxin B2 was more compared to aflatoxin B1 and the quantity was 14.472 ± 1 under aerobic condition and 1.467 ± 0.3 under anaerobic condition. The rumen liquor from which the isolation was carried out also showed the presence of aflatoxin B1 (3.964 ± 0.5 μg/ml) and B2 (1.170 ± 0.6 μg/ml). However, aflatoxin G1 and G2 were not present. Hence, the study suggests the ability of microbial ecosystem present inside the rumen to produce aflatoxin. This report on the aflatoxin production under aerobic and anaerobic conditions provides insights about the possibility of aflatoxin in cow milk thereby effecting human health. It is vital to reduce exposure of milking animals to contaminated moldy feed and take precautions to prevent fungal contaminations in the feed.

A starter consortium of Saccharomyces cerevisiae (Y), Lactobacillus plantarum (LAB), and Acetobacter aceti (AAB) was defined to ferment the Cocoa beans (Theobroma cacao). Emphasis was laid to optim...

Agricultural waste is not only a sustainability problem related to food security but also an economic problem since it has a direct impact on the profitability of entire food supply chain. Sustainable management of agricultural waste is a systematic approach towards reducing waste and its allied impacts over the entire life cycle, starting with the use of natural resources, production, sales, and consumption, and ending either with final disposal or recovery. Management of agro-waste focuses on three main aspects (i.e., recycle, reuse, and reduce [R3]). Building on this familiar concept of “R3” will impact environmental protection and more fully recognize the impacts of the food and agriculture wasted. Thus, in the chapter, the authors highlight the sustainable utilization of waste generated from coffee and cocoa processing for the development of value-added products.

Enzymes are biological catalysts that play an immense role in the food industry. However, the desirable characteristics of enzymes are hindered by their long-term operational stability, shelf storage life, recovery, and reuse. These drawbacks can be overcome by enzyme immobilization, which enhances the functional efficiency and reproducibility while requiring less labor input and reducing contamination. Therefore, this boosts the stability of the products. The primary immobilization of the enzyme was amino cyclase of Aspergillus oryzae for the production of L-amino acids from Japan. Key enzymes such as pectinase and cellulases are immobilized on suitable carriers and are useful in the food industry (baking, dairy products, jams, and jellies), beverage processing (wine, beer, fruit, and vegetable juices), etc. There are various techniques to immobilize an enzyme, including adsorption (static process, dynamic process, reactor loading, electrodeposition), Covalent bonding (diazoation, peptide bond polyfunctional reagents), entrapment (inclusion in the gels, fibers, and microcapsules), and copolymerization and encapsulation (microencapsulation, nanoencapsulation). Nanotechnology is one of the most promising fields that attempts to provide an efficient technique that could answer several challenges in terms of economy and industrial development in food processing.

The present work aimed to valorize green coffee spent (GCS) as a food ingredient and its application in food products. About 70% of GCS was obtained after processing green coffee for Chlorogenic acid. The cookies fortified with roasted green coffee spent (RGCS) and unroasted green coffee spent (UGCS) were evaluated for physicochemical properties and food safety. The UGCS and RGCS flour had dietary fiber ranging from 3.3 ± 1.08 and 2.6 ± 0.21%, total polysaccharides with 8.29 ± 0.05 and 16.34 μg/Mg along with fair amount of ash and protein. They also recorded 36.4 and 32.6 mg/100g of polyphenols and 0.32 and 1.25% Trolox equivalent antioxidant activity The UGCS and RGCS contained 4.76 and 8.29 μg/Mg oligosaccharides respectively. The UGCS and RGCS recorded The acrylamide in UGCS and RGCS cookies was 23.4–37.8 ± 0.3 lg ACR/kg d.m. The cookies formulations of RGCS had better sensory attributes such as color and aroma. Thus, RGCS enriched with prebiotic oligosaccharide represent novel functional food supplement.

Fermentation of cocoa (Theobroma cacao) is the pivotal in the post-harvest process. Solid state fermentation of the cocoa with inoculum of 10e60% of defined starter consortia of Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter aceti in cocoa fermentation boxes was carried out. The microbial ecology, metabolism, bean chemistry and chocolate quality along with natural (control) fermentation were evaluated. An inoculum of 10% resulted to temperature of 42 �C and pH 5.5. The variation in microbial metabolites was indicative with reference to alcohol (2.3 ± 0.2 mg/g), lactic acid (0.1 ± 0.3 mg/g), acetic acid (1.6 mg/g), anthocyanin (8.5 ± 0.5 mg/kg) and total polyphenols (34 ± 0.2 mg ECE/g). The HPLC profiles revealed key alkaloids such as theobromine (2.2 ± 0.08 mg/g), caffeine (1.92 ± 0.06 mg/g), theophylline (0.42 ± 0.03 mg/g). The sensory profile with 10% inoculum scored 8.5 on hedonic scale and was significant (p < 0.05). High density cell culture (30e60%) resulted in undesirable fermentation leading to low-quality cocoa beans. Use of 10% inoculum of starter consortia regulated microbial succession, consistent fermentation and development of desirable characteristics of the cocoa beans and potentially reduced the fermentation time to 3 days, as against that of 5e7 days in case of natural fermentation.

The anti-quorum sensing property of terpene phenols/alcohols and their deoxyglucosides was evaluated qualitatively against Pseudomonas aeruginosa and Chromobacterium violaceum by agar well diffusion method, and their antimutagenic activity was tested by Ames test. The 2,3-unsaturated and 2,3-dideoxy 1-O-glucoside derivatives demonstrated higher inhibitory zones compared to those for the parent molecules. MIC values indicated that the derivatives of carvacrol (1.0–1.2 μmol/ml) and thymol (1.0–1.2 μmol/ml) were more effective than the other compounds (1.2–2.0 μmol/ml). The anti-quorum sensing potential of derivatives was demonstrated by the reduction in the production of pyocyanin (75–95%) and violacein (76–98%) at sub-MIC concentrations. The 2,3-unsaturated 1-O-glucosides of carvacrol and thymol exhibited superior antimutagenic properties, and 2,3-unsaturated 1-O-glucoside of thymol showed 87.7% inhibition of MMS induced mutation in Salmonella typhimurium TA 1538 at 1 μmol/plate concentration. The superior anti-quorum and antimutagenic activities exhibited by these derivatives indicate their potential application as food preservatives.

The A.oryzae strains isolated from coffee were screened to evaluate their potential for production of acid aspartic protease. The strains with highest activity were then subjected to UV-mutagenesis and the lethality was determined by spore spread plate method. The mutant strain CPO 025 produced 1.3 × 104 U/ml, which is 1.53 fold higher than the parent with survival rate of 76 ± 2%. The Central Composite Rotatable Design(CCRD) based Response Surface Methodology(RSM) was employed to optimize the parameters for Aspartic protease production. The mutant strain subjected to solid-state fermentation (SSF) using wheat bran as substrate yielded 1820 U/mg specific activity with functional conditions of moisture (35%), inoculum (6.5 CFU/ml), fermentation duration (108 h), and temperature (28 °C). The partially purified proteases by DEAE-Sepharose had attributes with 6082 U/mg specific activity, optimum pH 3.6, temperature 35 °C and MW of 35 kDa. Enhanced activity by β-mercaptoethanol and inhibition by iodoacetic acid confirmed cysteine protease. Application of cysteine protease with cocoa beans upsurged flavour profile compared to the untreated beans. The elevated level of dimethylpyzarine and ketone3,5-Bis(tert-butyl)-4-hydroxy-propiophenone indicated efficient protein hydrolysis with desirable cocoa flavour. Thus cocoa organoleptic enhancement with flavourzyme can camouflage poorly fermented cocoa and economy of the industry.

The processing of green coffee for the extraction of polyphenols resulted in green coffee spent (GCS) accounting 90% dietary polysaccharides. The GCS rich in Non-digestible carbohydrates (oligosaccharides) represent promising prebiotic nutrients. These Non-digestible oligosaccharides were extracted and characterized for valorization of the GCS. The enzymatic (Viscozyme), thermal (roasting) and aqueous (hot water infusion) extraction yielded 19.92 ± 2.1% of Mono-oligosaccharides with mannose (6.90 ± 0.9 μg/Mg) and galactose (8.35 ± 1.0 μg/Mg) as major components. Further, the GCS oligosaccharides were evaluated for prebiotic efficiency using Lactobacillus species (L. plantarum, L. casei and L. fermentum). The GCS oligosaccharides also stimulated the growth of Lactobacillus casei (MTCC 1423) and Lactobacillus fermentum (MTCC 903) by increasing their number from 8.96 Log CFU/ml to 9.82 Log CFU/ml and from 8.97 Log CFU/ml to 9.66 Log CFU/ml respectively. The maximum utilisation of Mannose (70%) and galactose (66%) was observed in L. plantarum. Additionally GCS oligosaccharides tested for acid resistance and found resistant towards artificial human gastric juice. The non-digestibility of GCS oligosaccharides noted 90% at pH 1. This study provides insights about bio-sustainable approach of use of GCS in designing synbiotic functional food.

The volatile oil (1.12%) from the Z. zerumbet rhizomes were extracted using Clevenger’s distillation. The GC and GC-MS profile of the Z. zerumbet volatiles revealed several components of which Zerumbone was the principal compound (49.8%) followed by α-Caryophyllene (20.1%) and trace of other compounds. The antifungal property of volatiles was studied against Aspergillus flavus and Aspergillus ochraceus. The fungal species were susceptible to volatiles, and the minimum fungicidal concentration (MFC) was 160 ppm for A. flavus and 175 ppm for A. ochraceus.The studies with the food toxigenic organisms treated with volatiles were significant. It revealed substantial inhibition of mycelia, spore germination, reduction in biomass, carbohydrate, protein, chitin and genetic constituents. The inhibitory action of zerumbet volatile oil on A. flavus and A. ochraceus involves cell wall damage and distortion in the metabolism. The SEM of A. flavus and A .ocharceus illustrates that treatment with the oil leads t...

Potato pulp powder is a major byproduct generated in huge amounts globally from potato processing industry. The disposal of these residues causes environmental pollution. Considering the use of agro byproduct as economic and environmental benefits, biotranformation of Potato pulp powder by solid state fermentation for the production of acid protease a valuable food enzyme is explored. Screening of food grade and industrial Aspergillus oryzae strains on enriched media identified A. oryzae RIB 40 (ATCC 42149) yielding 20.5 U/ml of acid protease as a potential candidate. Further, the productivity of the parent strain was improved by UV mutagenesis with a lethality of 1.8 × 10 −4 . The mutant strain (F6) produced 5.6 fold higher than the parent. The solid state fermentation of A. oryzae (F6) with potato pulp powder as a sole source and along with supplementation of nitrogen yielded 2.85 ± 5.0 and 18.68 U/g of acid protease, respectively. Statistical optimization of biovariables, namely moisture (50%), temperature (30 °C) and fermentation time (120 h) accomplished using a central composite rotatable experimental design, led to an 11-fold increase in protease activity (31 U/g dry substrate). Model validations indicated 95% agreement between the experimental results and the predicted responses. The acid protease from A. oryzae liberated glycine (0.57 ± 0.25 U/g), which can enhance food palatability. Thus, the present study established fermenting potato pulp, with a starter culture of A. oryzae F6 strain and optimized variables can produce acid protease that has great potential for use in the food industry. This will also contribute to sustainable management in the potato industry and adds value-addition.

Essential oils and their oxygenated terpene constituents possess potent antimicrobial properties. In the present study, a facile synthetic route to the 2,3-dideoxy 1-O-glucosides of important phenols and terpene alcohols in excellent yields (85-96%) has been delineated. Studies on their antimicrobial action against four food-borne pathogens--Bacillus cereus, Staphylococcus aureus, Escherichia coli and Yersinia enterocolitica--demonstrated that the zone of inhibition, in general, was higher for the 2,3-unsaturated 1-O-glucoside derivatives (1b-6b) and the corresponding saturated glucosides (1c-5c) when compared to the parent alcohols/phenols (1-6). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values for these derivatives too were generally lower than those of the parent compounds. Furthermore, the time-kill and bacteriolysis assays too demonstrated the greater antimicrobial potential of the derivatives. The 2,3-dideoxy 1-O-glucosides of phenols and terpene alcohols were more effective in their antimicrobial action than the corresponding parent compounds. The study indicated that these novel derivatives can find useful application in control of food-related pathogenic microbes in foods.

Coffee pulp is a primary by-product produced during coffee processing and represents 30% of the coffee fruit on a dry-weight basis. A novel potential tannin degrading fungi was isolated from coffee by-products. Among the various fungi isolated, Penicillium sp. CFR303 was found to be potent with 66.5 ± 0.9% tannin degradation. The potent tannin degrader was identified as Penicillium verrucosum using internal transcribed spacer's (ITS) −5.8S rDNA analysis. Solid state fermentation was carried out on coffee pulp as a sole carbon source and yielded 28.173 ± 1.4 U/gds of tannase. Further, 3.93 fold increase in tannase production (115.995 U/gds) was achieved using central composite rotatable design, a statistical approach. Model validations showed excellent agreement between the experimental results and the predicted responses with a confidence level of 95%. Coffee pulp accounts to 8–10% tannin content and the present study demonstrates coffee pulp as an excellent substrate for production of value added products. Aonla and pomegranate juice were treated with partially purified tannase and the degradation of tannins was evident by changes in the physicochemical parameters of the juice. Thus, the present investigation signifies utilization of coffee pulp for production of tannase as value addition and its potential application in the food industry.

Flavor plays an important role in consumer satisfaction and influences further consumption of foods. Robusta coffee is rich in caffeine and phenolics and is undesirable for coffee connoisseurs compared to arabica coffee. The exogenous polyphenol oxidase (4,000 U/ml) was extracted from the fruiting bodies of Pleurotus florida otherwise referred as the oyster mushroom. The polyphenol oxidase (PPO) was partially purified by ammonium sulfate precipitation followed with DEAE-cellulose with a recovery yield of 51.2 %. It appeared as a single band on SDS-PAGE gel with a molecular mass of approximately 60 kDa. The PPO with specific activity of 125 U/mg proteins was active at pH 5–7 and 30–60 °C temperature. The robusta cherry coffee was treated with PPO at different intervals of time and the changes induced were evaluated. Insignificant changes were observed with respect to the visual properties of the treated beans. However, the PPO-induced biochemical reactions that resulted in the reduction of bitterness of robusta cherry coffee and also decline in caffeine and chlorogenic compositions were compared to untreated. The nonvolatile components such as phenolics of the treated samples were found to have reduced from 6.50 to 4.05 % (30 min) and 3.96 % (60 min) in the treated samples leading to elevated sensory attributes with overall rating of 8–8.5 in hedonic scale. This is the first implication of PPO on robusta cherry coffee to enhance the quality profile and are viable compared with physical and chemical methods.

Phenolic components of ginger (Zingiber officinale Roscoe) viz. [6]-gingerol, [6]-shogaol and zingerone exhibited quorum sensing inhibitory activity (QSI) against Chromobacterium violaceum and Pseudomonas aeruginosa. The inhibitory activity of all the compounds was studied by zone inhibition, pyocyanin, and violacein assay. All the compounds displayed good inhibition at 500ppm. [6]-Azashogaol, a new derivative of [6]-shogaol has been synthesized by Beckmann rearrangement of its oxime in the presence of ZnCl2. The structure elucidation of this new derivative was carried out by 1D ((1)H NMR and (13)C NMR) and 2D-NMR (COSY, HSQC and NOESY) spectral studies. This compound showed good QSI activity against P. aeruginosa. An isoxazoline derivative of [6]-gingerol was prepared and it exhibited good QSI activity. Present study illustrated that, the phenolic compounds of ginger and their derivatives form a class of compounds with promising QSI activity.

Arabica coffee is fermented to obtain intense flavor profile and finds elusive prospects in the coffee industry. The Arabica coffee mucilage constitute 2–5% of the fruit dry weight with 94% moisture, 4% sugar, 0.7% protein and 1–3% pectin. Inductive isolation and screening of functional attributes of microbial strains were examined. Fermentative vigor along with the enzymatic progression of the microbes was streamlined and the potential isolates of consortia were optimized. The In-silico docking studies on the fermentation mechanism evidenced minimal interaction between Pectin and pectinase at lower energy level. The 1CZF disclose the best interaction binding energy (−3.92 kJ mol −1 ) with rapid enzymatic and desired fermentation. A CCRD was employed to study the interactive effect of isolates. The consortia of Saccharomyces cerevisiae , Lactobacillus plantarum and Bacillus sphaericus (1:1:1) at 10% inoculum concentration found significant in demucilizatin of coffee beans with noticeable improvement in alcohol (70.26 mg/ml), sugar (5.5 mg/ml) and pectinase (11.66 U/ml) compared to natural fermentation. The sensory profile of starter fermention(G) scored 7.0 on 1–10 scale. Prospective insights on application of starter consortia on Arabica coffee fermentation indicates prime requisite for coffee industry.

Aspergillus oryzae was isolated from coffee pulp, screened for the production of carboxypeptidase and confirmed by molecular studies. Coffee pulp posses high protease activity (1.4 × 103 nkat/mL) among the agro-substrates used for the production of proteases but wheat bran was used for further studies considering its easy availability in large volumes. Proximal composition, pre-treatment, auxiliary carbon and nitrogen with growth studies indicated carboxypeptidase activity (2.6 × 103 nkat/g). The RSM was employed to generate a predictive model of the combined effects of independent variables and indicated a significant impact on acid carboxypeptidase with 35% moisture, 30 °C temperature, 108 CFU mL−1 inoculum and 100 h duration with 4.8 × 103 nkat/g activity. The partially purified peptidase had a specific activity of 6.1 × 104 nkat/mg with a molecular weight of 50 kDa, optimal pH 3.6, temperature 35 °C and feature of a serine protease. Enzyme stability was maintained with 50% glycerol and 2 mg/mL BSA. The protease application to develop flavor profiles of coffee was noteworthy with an organoleptic score of 7.5 compared to 4.5 of the untreated sample. GC-MS highlighted enhanced flavor annotations of pyrazines contributing sweet fruit notes. Carboxypeptidase augmented the coffee bean with specialized flavor notes and has been reported for the first time.

Extracellular β-glucosidase was produced using coffee pulp as a sole carbon source by Penicillium verrucosum by solid state fermentation and 897.36±59 U/g enzyme activity was obtained. Increase in 2.21-fold of enzyme activity on optimizing the bioprocess parameters by response surface methodology based on central composite rotatable design is illustrated. Maximum production level of 1,991.17 U/g was obtained with optimum values of pH 4.2, moisture 66.8%, and fermentation duration of 56 h. The enzyme was partially purified and the enzyme activity was optimum at 50°C temperature and at pH 6. The metal ions such as Mg2+, Zn2+, Ca2+, K+, detergents, and chelator such as EDTA were effective and further increased the β-glucosidase activity. On application of β-glucosidase for simultaneous saccharifiation and fermentation, 3.3% ethanol was obtained. Thus, this study provides insight on exploitation of P. verrucosum for synthesis of of β-glucosidase using coffee pulp which is available abundantly in coffee processing industries.

The antifungal activities of novel 2,3-unsaturated and 2,3-dideoxy 1-O-glucosides of carvacrol, thymol, and perillyl alcohol were tested against Aspergillus flavus, Aspergillus ochraceus, Fusarium oxysporum, Saccharomyces cerevisiae and Candida albicans. In the agar well diffusion tests, zones of inhibition for the derivatives of carvacrol, thymol and perillyl alcohol were higher (15–30 mm) in the case of filamentous fungi than those for the parent compounds. Their MIC and MFC values indicated that the 2,3-unsaturated and 2,3-dideoxy 1-O-glucosides of carvacrol and thymol exhibited more fungicidal activity than the other compounds. Further, the 2,3-dideoxyglucosides of carvacrol and thymol, exhibited antitoxigenic effects against A. ochraceus and A. flavus and inhibited the production of ochratoxin and aflatoxin-B2. Propidium iodide influx assay demonstrated the lysis of C. albicans cells by carvacrol and its 2,3-unsaturated 1-O-glucoside and the loss of the membrane integrity. These new 2,3-dideoxyglucosides can be useful as antifungal agents and condiments in foods.

Coffee is one of the popular beverages of the world and second largest traded commodity after petroleum. Coffee is cultivated in about 80 countries across the globe and entangles huge business worldwide. Coffee dispensation requires an elevated degree of processing know how and produces large amounts of processing by-products such as coffee pulp and husk, which have limited applications such as fertilizer, livestock feed, compost and such others. Biotechnological applications in the field of industrial residues management promote sustainable development of country's economy. The objectives pertaining to food processing by-products, waste and effluents include the recovery of fine chemicals and production of precious metabolites via chemical and biotechnological processes. Pre-treatments, followed by recovery procedures endow value-added products (natural antioxidants, vitamins, enzymes, cellulose, starch, lipids, proteins, pigments) of high significance to the pharmaceutical, cosmetic and food industries. With the background of high crop production in the upcoming years, there is an imperative need to counterpart this production with some utilization and industrial application of coffee by-products since coffee industry emerges enormous amounts of coffee by-products which are thriving nutrient resources. The present review highlights explorations of value addition to coffee by-products which can be achieved with valorization strategy, integration of techniques and applications of bioengineering principles in food processing and waste management and secondly conserve environment with disposal problem accelerating both ecological and economical resources.

Dehydrozingerone, structural half analogue of curcumin, is a phenolic compound isolated from ginger (Zingiber officinale) rhizomes. Dehydrozingerone and several of its derivatives such as glucopyranosides and its tetra acetate derivative and 4-O-acetyl and methyl derivatives of dehydrozingerone were synthesized in the present study. Dehydrozingerone, synthesised with improved yield was used for the synthesis of Dehydrozingerone 4-O-β-D-glucopyranoside (first time report) by modified Koenigs-Knorr-Zemplén method. Structures of all the compounds have been established using spectroscopic methods. These compounds were tested for radical scavenging activity by DPPH and FRAP method as well as for antibacterial and antifungal activities. The parent molecule exhibited better scavenging activity as compared to its derivatives indicating the significance of free phenolic hydroxyl group. Also, Dehydrozingerone and its derivatives exhibited antibacterial as well as antifungal activity due to the conjugation system present, which includes α,β-unsaturated carbonyl (C = O) group. This study gave an insight into structural requirements for dehydrozingerone activity.

The recovery process of the phenolic compounds from the coffee industry by-products and their antioxidant activity were investigated in this work. The coffee by-products (coffee pulp, husk, silver skin, and spent coffee) were obtained from coffee processing industry. The phenolic conserves were extracted using solvent mixture of isoproponal and water. The yield of the conserve was highest in case of silver skin (25%) followed by spent waste (19%) and cherry husk (17%) when pretreated with viscozyme. The conserve enclosed chlorogenic acid as major component when analyzed with high-performance liquid chromatography. The bioactive conserves prepared from coffee by-products possessed 65%–70% antioxidant activity. Apart from these, the coffee by-products encompassed total dietary fiber of 40%–80%. Whereas the soluble and insoluble fiber proportion of the coffee by-product ranged between 16–35% and 18–64%, respectively. The antioxidant activity of coffee by-product fiber ranged from 1.5 to 2.0 mmol trolox/100 g and is analogous to that of widespread fruits and fresh vegetables. The hydration properties such as water holding capacity of each by-product was strictly related to the amount of insoluble fiber and to the granulometry. This is the first report on the isolation of bioactive and functional compounds from coffee by-products and can be a source of new value-added products such as phenolic antioxidant adjunct for food processing.